Author Notes: I first discovered this incredibly aromatic broth while poaching a duck for Martin Yan's Peking Duck recipe from his Chinatown cookbook. The poaching liquid was so delicious, we reused it for hot and sour soup -- incredible! I've since made some adjustments and taken a few suggestions from Fuschia Dunlop's aromatic broth recipe in her cookbook Land of Plenty. I like to use this broth for any Asian soup, even something as simple as wonton or noodle soup. I list the tangerine peel as optional because it can be hard to track down if you don't live near a good Asian grocer. - student epicure
- 8 whole star anise
- 1 large knob ginger, washed, but left unpeeled and thinly sliced
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon whole black peppercorns, like Tellicherry
- 1/2 teaspoon fennel seeds
- 4 cardamon pods, crushed
- 1 bay leaf
- 2 cinnamon sticks
- 1/4 cup soy sauce
- 2 scallions, left whole and trimmed
- 1 tablespoon packed brown sugar
- 1 leftover chicken carcass
- Secure the star anise, ginger, Sichuan peppercorns, black peppercorns, fennel seeds, cardamom, bay leaf, and cinnamon sticks in a piece of cheesecloth tied with string. If you don't have cheesecloth, place the ingredients in a large coffee filter, fold over the open end, and staple close. Place the spice bundle in a 5-quart stock pot, along with the soy sauce, scallions, brown sugar, and chicken. Fill pot with water.
- Heat water to a boil then reduce to a simmer. Simmer half covered for about 1 hour. Remove spice bundle, scallions, and chicken.